Butterscotch Cheesecake

 

Crust

1 cup graham cracker crumbs

2 tablespoons flour

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

Filling

12 ounces butterscotch chips

1/4 cup heavy cream

16 ounces cream cheese, softened

1/2 cup firmly packed light brown sugar

4 large eggs, at room temperature

1 cup sour cream

2 tablespoons flour

1 tablespoon vanilla extract

Garnish

1 (8 ounce) jar caramel topping, warmed

1 (8 ounce) package Turtle candies, chopped

Preheat oven to 325 degrees F. Lightly butter a springform pan.

In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until

thoroughly blended. Press the crust over the bottom and 1/4 of the way up the sides of the prepared

pan. Bake for 15 minutes, then set the pan aside to cool.

For the Filling: In the top of a double boiler that is set over barely simmering water, melt the

butterscotch chips with the heavy cream, stirring until smooth and creamy. Remove the pan from the

heat.

Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on

medium speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the

bowl. Then add the sour cream, flour, and vanilla and beat until smooth. Add the butterscotch mixture

and beat on low speed until smooth. Scrape down the bowl. Pour the filling into the prepared pan and

smooth the top.

Fill a 2−quart baking pan halfway with hot water and place on the bottom rack of the oven. Place the

cake in the middle rack of the oven and bake for 1 hour.

Turn off the oven and leave the cake in the oven for 1 hour more with the door closed. Remove the

cake from the oven and place it on a wire rack to cool to room temperature. Cover the cake with foil

and refrigerate for at least 4 hours or overnight.

Garnish: Drizzle half of the warm caramel sauce over the cake. Sprinkle the chopped Turtle candies

evenly over the caramel. Drizzle the remaining caramel over the candies.

To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan. Slice the

cake with a sharp, thin knife, wiping the blade clean after each cut.